Apricot Drink

Peel a dozen apricots, take out the stones and pour on them a quart of boiling water; allow them to stand for 1 hour, then strain off the clear liquid and sweeten with 1/4 lb. of sugar. - Mrs. Dan Mather, Hubbard Woods, 111.

Bran Drink

Pour 1 qt. of hot water on 3 tablespoons of fresh bran and when cool add sugar to suit taste and the juice of 3 lemons. - Mrs. Lew Karlan, Forest Park, 111.

Beef Juice

Take a thick end of steak from the round and free it from all fat and membrane. Broil it over hot coals from 6 to 8 minutes - long enough to heat it through and start the juices. Cut it in strips and pass it through a juice extractor. Season juice with a little salt and serve at once. If it is to be rewarmed at any time heat it in a double boiler in which the water is only simmering, as beef juice is spoiled for invalids if albumen is coagulated. - Mrs. Karl Arnold, Glenview, 111.

Beet Juice

Boil beets until tender and slice as for pickles. To every quart of beets add 2 qts. of diluted vinegar. Let stand 3 days in a cool place; the juice will then be a deep red; dip out beets to use on table and strain juice. Place on stove with a rose geranium leaf for each pint of liquid. Heat and bottle at once, sealing with parafine wax to exclude air. There is no more cooling drink on a hot summer day than a glass of beet-juice. - Mrs. Mose Fifield, Franklin Park, 111.

Grape Juice

Pour 6 qts. of clean rain water, boiled, over 4 baskets of blue grapes, washed and stemmed, in an 8-gallon crock. Let stand 3 days. At the end of that time crush the grapes with the hands and let stand another week, when all of the grapes will be coming to the top; skim and bottle. Add sugar to taste when serving. - Mrs. C. K. Wurtz, 216 S. 2nd Ave., Maywood, 111.

Orange Juice (Iced)

Make a syrup of 1 cup sugar, 3/4 cup water boiled ten minutes, set aside until cold. Mix 1/2 pt. orange juice and 1/4 pt. lemon juice and sweeten abundantly with cold syrup. In sweetening this beverage, remember that the ice is still to be added and that this in melting will dilute the syrup and thus render the drink more acid. Fill tumblers to the brim with finely cracked ice and pour the orange mixture upon it. - Mrs. Loran Mclntyre, Glenwood, 111.

Fruit Punch

Add the juice of 1 can pineapple, 6 lemons, 3 oranges, 1 can rich preserved strawberries and 1 of the same quality preserved cherries. Sweeten to taste and let stand for 2 or 3 hours. Add, then. 1 qt. and 1 cup iced water, 1 large cup chopped ice. 1 pt. of claret may be added. - Mrs. Klug, 25 N. 5th Ave., Maywood, 111.

Apple Tea

Cut apples into very small pieces and spread on a pan in a moderately hot oven to dry; the oven must not be too hot as the apples will not dry out thoroughly. When the apples are nicely brown, let them cool and grind in an ordinary coffee grinder. Use a teaspoon for every cup of water and allow to boil for a few minutes. Serve with milk or cream and sugar. - Mrs. C. J. Canthorn, Wilmette, 111.

Apricot Tea

Prepare apricots as directed for apples in preceding recipe. Dried fruit may be used, and more thoroughly dried out in oven. - Mrs. C. J. Canthorn, Wilmette, 111.

Berry Tea

All kinds of dried berries may be used as above. - Mrs. C. J. Canthorn, Wilmette, 111.

Slippery Elm Tea

Pour 1 cup of boiling water over 1 teaspoon of slippery-elm bark. When cold strain, and add lemon juice and sugar to taste. This is very soothing in case of inflammation of the mucous membrane of the throat. - Mrs. Edgar Marcellus, Austin, 111.

Currant Wine

To 20 lbs. crushed fruit, add 1 qt. of water; let stand until ferments. Toll qts. of juice, strained, add 17 lbs. sugar. Cork loosely until it ferments. This makes 6 gallons of wine. - Mrs. Klug, 25 N. 5th Ave., Maywood, 111.

German Red Wine (Excellent)

Crush thoroughly 18 to 20 baskets Concord grapes. Let them stand in a clean tub about 8 to 10 days, according to the weather. Then press in a cider press. Put the juice in a very clean keg or barrel. The keg must be full, as it sours if there is any space. Dissolve 2 to 5 lbs. of sugar in 2 qts. hot water and add to the juice. Mix thoroughly, cover not too tight, so that the air can escape. Let stand 4 weeks. Then cover tightly. About 10 weeks later separate the juice from the refuse which gathers at the bottom. Clean the keg thoroughly. Put in the juice and cork tightly. If properly handled it will keep for years. - D. F. Schmalzried, May-wood, 111.

Strawberry Wine

Mash and strain 6 qts. of ripe strawberries. To every quart of juice add 1 qt. of water and 1 lb. of sugar. Stir well, and turn into a crock to ferment. When fermentation ceases, rack off carefully, bottle and seal. - Mrs. Edgar Willis, Oak Park, 111.